Thursday, January 24, 2013

Recipe of the week: Chicken Tortilla Soup

I love tortilla soup and have for years, I think the first time I had it I was in high school and I've been trying to perfect the recipe ever since. You can very easily make this vegan, which I sometimes do for my husband....instead of the chicken I will use more beans and more corn (1 can of kidney beans, 1 can of pinto beans, and the entire bag of corn and obviously vegetable broth). I use Trader Joe's taco seasoning because there's no MSG or junk in it. I have a friend who hates beans so she uses zucchini and yellow squash instead, if you want to do that, you just need to add them towards end so they don't get mushy. Let me know what you think. A Votre Sante!

Cut chicken into small pieces. In a large soup pot, saute with onion, carrots, and garlic until almost done. Add broth, tomatoes, black beans, taco seasoning, salt, sugar, pepper, and corn. Bring to a boil and turn down to very low, after about 10 minutes and add zucchini and cilantro. Simmer for about 20 minutes, serve with your choice of toppings. Enjoy.